Guilt-Free Nacho Supreme

I remember when Joony was training for the marathon and I was having the BEST time carb loading with him, because that’s just the supportive kind of girlfriend I AM, we had the most delectible dish called Nacho French Fries at Yardhouse. We finished the ENTIRE thing in like 2 minutes, as just an appetizer, of course. All the while as we were chewing on the fried, cheesy, spicy goodness; we kept repeating “this is crazy, this is wrong, we shouldnt be enjoying this so much.” It was like if chili cheese fries and nachos had a baby, and that baby grew up to become the head of a food mob called the Delishus Devils, and these gangsters would run around the streets splashing flavor on everything, causing a carbtastrophe for all the innocent civillians in the land… You see where I’m going with this?

So, tonight, I de-carbified it!! Let’s go!

Ingredients:

2 Zucchinis

2 Carrots

1 can Black beans

1 cup Shredded cheese

1 Bell Pepper

Some pico de gallo

a few black olives sliced

Cilantro for garnish

Olive Oil

Seasoning Salt

Cayenne pepper if you like it spicy

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1. Slice your zucchini and carrots in a mandalin. Dont chop off your thumb like I did. Also, dont ever take your right thumb for granted… 😦

3. Pre-heat your oven to 375. Line your baking dish with aluminum foil. Spread all your slices evenly and pop in the oven. (I ended up bumping the heat up to 425 but only for a few minutes at the end.) Bake for 15 minutes or until slices are a bit golden brown.

5. Pull your slices out of the oven and dress them up with all your toppings. Pop it back in the oven on High Broil for another 5 minutes to melt everything together.

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Extra credit: I made a spicy sour cream to top it off by mixing 3 tablespoons 0% Fage Greek Yogurt with a few splashes of siracha and a few more splashes of hot sauce. That 3 seconds of time made all the difference and brought the whole dish together.